Onion (300g): Dice the onions finely.

Carrots (300g): Peel and dice the carrots into small 0.5 cm cubes.

Celery (300g): Trim the ends, wash, and dice into small 0.5 cm cubes.

Garlic Cloves: Peel, trim the ends, and slice the garlic.

Parmigiano (2kg): Grate all of the Parmigiano cheese and set aside.

Large Pot: Preheat your biggest pot on high heat.

Olive Oil (50g): Add to the pot.

Minced Meat (1kg): Add the mixed minced meat and stir occasionally, allowing it to release its water content.

Once most of the water has evaporated, reduce the heat to medium-high and let the meat brown until golden (it's fine if it sticks to the bottom).

Salt & Pepper: Season with a pinch of salt and pepper.

Deglazing: If the meat starts to stick, add a splash of water and scrape off the browned bits from the bottom.

Add Veggies: Incorporate the prepped onion, carrots, celery, and garlic. Sauté until the vegetables gain a bit of color.

Canned Tomatoes (9 Mutti): Open and add the canned tomatoes to the pot.

Rosemary (2) & Bay Leaves (3): Add these herbs—remember their count for removal later.

Simmer: Reduce the heat to low, cover with a lid, and let the ragu simmer gently (aim for slow bubbles) for about 2–3 hours. Stir occasionally and adjust the seasoning as needed until the rosemary leaves naturally detach from their stems.

Finish Ragu: Remove the rosemary stems and bay leaves before moving on.

Large Pot: Preheat a big pot on medium-high heat.

Butter (125g): Add and let it melt completely.

Flour (125g): Stir into the melted butter with a whisk for a couple of minutes to cook off the raw flour taste.

Milk (1.25L): Gradually add the milk while whisking continuously to avoid lumps; add extra if the sauce becomes too thick.

Nutmeg (½) & Salt: Season the sauce with half a nutmeg (grated) and salt to taste, whisking until the béchamel reaches a smooth, creamy consistency.

Preheat Oven: Set your oven to 180°C.

Lasagna Tray: Prepare your lasagna tray.

Lasagna Sheets (Spinach, 1½ packs): In a bowl of water, quickly soak the sheets for only a couple of seconds to prevent sogginess.

Ragu (spread a generous layer over the pasta)

Béchamel Sauce (drizzle evenly)

Parmigiano (grated, from your prepped 2kg, add a thick layer on top)

Aim for multiple, thinner layers to enhance the taste.

Final Layer: End with a very thick, hearty layer of Parmigiano.

Bake: Place the lasagna on the top rack of the preheated oven and bake for 20 minutes, until the top is lightly browned. (Baking too long may lead to soggy pasta; too low a rack may prevent browning.)

Leftover Ragu Tip: Any extra ragu can be stored in a glass jar using a water bath canning method, preserving it for up to one year—perfect for a quick meal with gnocchi or mozzarella balls later on.

Secret Tip: The lasagna tastes even better when reheated in the oven on the following day.

To Serve: Let the lasagna cool slightly before serving. Enjoy it with a dollop of extra yogurt and a sprinkle of fresh parsley for garnish.